So We Meat Again...

Make the most of barbecue season with a gourmet beef like no other. Prized for its heavy musculature, Certified Piedmontese beef is both tender and lean without the need for much marbling.

Certified Piedmontese beef is raised humanely on family ranches across the Great Plains with no added growth hormones, steroids or antibiotics, resulting in naturally superior beef. Drop by our meat department and see for yourself!

Manhattan Roast: Similar to a filet mignon, this roast is a thicker New York strip steak with robust flavor and tenderness worthy of the finest steakhouses.

Tri–Tip Roast: Cut from the bottom sirloin, the tri-tip roast is juicy, flavorful and great for grilling. For best results, start over high heat and finish low, then serve thinly sliced.

PRO–TIP: Reverse searing is an ideal technique for larger cuts of meat. To reverse sear, start by preheating your oven to 200°F. Allow meat to come to room temperature, season well and place on a rack on top of a baking tray. Cook in the oven until the internal temperature reaches 110°F, then remove and let rest for 5 minutes. Hard sear on a VERY HOT pan or grill to achieve good color and the final bump in temperature.